Derived from: https://www.marksdailyapple.com/bangin-liver/
- 1/3 cup grass fed butter or ghee
- 1 pound calf’s or chicken liver, chopped
- 6 garlic cloves, crushed and minced
- 1 large green bell pepper, chopped
- 1 chili pepper, seeded and chopped (add or subtract depending on spice preference)
- 1 tablespoon cumin powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cloves powder
- 1/4 teaspoon cardamon powder
- Juice from 1 lemon
- 1 teaspoon salt (more as needed to taste)
- Sprinkle some salt on the chopped liver.
- Heat up butter/ghee in a large frying pan on medium (keep the cover nearby). Add liver and stir carefully, allow the liver to brown.
- Once the liver has changed colors, add ALL the ingredients (save half the lemon juice) and mix well.
- Once everything is totally coated and there is a good sizzle sound going on, reduce heat to med-low. Cover and let cook for another 10-15 minutes.
- When serving, be sure to scrape up the browned-sauce that has occurred in the pan aka FLAVOR PUNCH. Serve with the remaining lemon juice, pinch of salt if needed, and fresh chopped parsley.
- top it off with a drizzle of high quality extra virgin olive oil and cayenne.